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Creamy White Chicken Chili (One Pot Recipe)

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A creamy, comforting white chicken chili that comes together in one pot with simple ingredients. Perfect for weeknight dinners and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1.5 teaspoons salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 cup frozen or canned corn
  • ½ cup heavy cream
  • 4 ounces cream cheese, softened and cut into cubes
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped, plus more for garnish

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, seed and mince the jalapeño. Drain and rinse the beans. Cut the cream cheese into small cubes.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper. Sear for 5-6 minutes per side until golden brown. Remove to a plate and set aside.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil. Sauté diced onion for 4-5 minutes until translucent. Add minced garlic and jalapeño, cook for 1 minute until fragrant.
  4. Sprinkle cumin, coriander, oregano, and chili powder over the onions. Stir constantly for about 30 seconds to toast the spices.
  5. Pour in chicken broth, scraping up browned bits from the bottom. Add drained beans, green chiles, and corn. Stir to combine.
  6. While broth comes to a simmer, shred the seared chicken using two forks.
  7. Add shredded chicken back to the pot. Bring to a gentle simmer, then reduce heat to low. Cook for 15-20 minutes, stirring occasionally.
  8. Reduce heat to low. Stir in cubed cream cheese until fully melted. Slowly pour in heavy cream while stirring. Let warm through for 2-3 minutes without boiling.
  9. Remove from heat. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning as needed.
  10. Ladle into bowls and garnish with shredded cheese, diced avocado, sour cream, and extra cilantro. Serve with warm cornbread or tortilla chips.

Notes

For a thicker chili, mash some beans against the side of the pot. Let cream cheese soften at room temperature before adding. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: creamy white chicken chili, one pot chili, easy chicken chili, white chili, comfort food, weeknight dinner

Find it online: https://daintydine.com/creamy-white-chicken-chili-one-pot-recipe/